With spring coming here is a fresh, light menu to celebrate the coming of warmer weather.  This recipe adds a little coolness of the citrus to the heat of the salmon.  Offset the salmon with a crisp spinach salad to round out your meal.

  • 4 skinless salmon fillets
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 oranges, peeled and sectioned
  • 1 ruby red grapefruit, peeled and sectioned
  • 1 jalapeno
  • Juice and zest of one lime
  • 1/4 cup virgin olive oil
  • 3 tablespoons chopped, fresh cilantro
  1. Preheat grill to medium-heat
  2. Mix spices and rub salmon fillets evenly with the spices
  3. Chop the oranges and grapefruit and place in a medium-sized bowl. Stir in 1/4 teaspoon salt, pepper, jalapeno, lime juice and zest, olive oil and cilantro. Set aside.
  4. Grill salmon for 3 to 4 minutes on each side or until done.
  5. Serve the salmon topped with salmon.

Recipe from 28 Days of Clean Eating by Fall River Press